Thursday, October 24, 2013

buttermilk bread loaves


I haven't been baking much bread these days as October is birthday month at our household. Both my boys' birthdays fall in this month so I've been busy with party planning and cake baking. These buttermilk bread loaves were quick to do and turned out fragrant and soft; and were perfect for little sandwiches. Anything really. I've used them for pizza cheese toasts, french toasts and for peanut butter & jelly sandwiches. I love the small loaves as I freeze the lot and take one out the night before to defrost in the fridge to eat the next day. If you are looking for an easy and quick bread fix, this is your loaf. I'm sure you'll find a great use for it. Or you could just munch on them plain, as I have on occasions.


Recipe for buttermilk bread loaves
{Adapted from whole foods market website} - 6 mini loaves or 12 regular muffin-sized rolls

3 1/4 cup (405g) plain flour
2 tablespoon caster sugar
1 tsp salt (I used fine grain sea salt)
0.25 ounces (7g) active dried yeast
1 cup buttermilk
1 tablespoon honey
3 tablespoons (45g) unsalted butter, melted
1 egg

In the mixing bowl of a standmixer fitted with a dough hook, whisk together 1/2  the flour, salt, sugar and yeast until well combined. In a small pot, heat buttermilk until just barely warm to the touch. Remove pot from heat and whisk in honey, butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Add the remaining flour until a soft dough is formed. Continue to knead till it all comes together and is no longer sticky (about 8 minutes).


Divide dough into 6 equal balls and leave them to rise in greased mini-loaf pans. Cover with cling wrap to allow to proof till doubled in size (about 1 hour to 1 and half) Alternately, you could divide the dough into 12 and leave them to proof in a greased muffin pan. 
 
Preheat oven to 375F (190C). Bake loaves for about 25 minutes and golden on top. They should also sound hollow when their bottoms are tapped. Remove them from their pans immediately and allow to cool on a wire rack completely. 



2 comments:

lena said...

hi shaz, how are you? i hope to make buns from buttermilk one day, they look great from the pic and the way you described them sounds even better !

Nami | Just One Cookbook said...

Hi Shaz! You're always good at baking, and these buttermilk loaves look beautiful!!